Paneer Gatta with Tikadiya

BM #15    Day 5

Gatte ki Subzi is one of the top favorites amongst Rajasthani  Cuisines. Here I have mixed cottage cheese to make it rich and extra soft.Traditionally this is prepared with chick pea flour, but I have used moong daal flour since my hubby is allergic to besan. Infact everyone enjoyed this preparation which was much lighter than the chick pea one.

Gattas
1cup....... chick pea flour / moong daal flour
½ cup..... grated cottage cheese
¼ tsp...... carom seeds
½ tsp...... red chilly pwd
½ tsp...... garam masala
½ tsp...... green chilly
Few coriander leaves finely chopped
3tbsp..... oil
Salt to taste

Mix all ingredients and make a semi soft dough.
Place a pot of water to boil.
With greased hand roll out thin fingers from the dough.
Put these in the boiling water.
Remove them with a slotted spoon after about 8-10 minutes.
Cool.
Cut into 1’’pieces.
Deep fry.(this is purely optional)
Keep aside the left over water for gravy.

the fried gattas


Gravy
2tsp............ paach poran / mix of cumin,fenugreek,mustard,nigella and fennel seeds
2-3.............. whole red chillies
½ cup........ curd
¼ tsp......... turmeric pwd
½ tsp......... red chilly pwd
½ tsp......... garam masala
Salt to taste

Heat oil / ghee .
Add the paach poran, hing, and whole red chillies.
Immediately add the left over boiled water.
Let boil for 5-7 minutes.
Add the prepared gattas.
Switch off the gas.
Now add the beaten curd ,salt and spices.
Mix well.
Switch on the gas and give it a boil.
Serve with Tikadiyas.


Tikadia
½ cup............ wheat flour
½ tsp............. salt
3tbsp .............oil
½ tsp.............. red chilly pwd
½ tsp............. jeera pwd

Mix salt and bind a dough.
Roll out into a chapatti.
Mix all spices.
Apply oil , spread the spices.
Roll like a pin wheel and make a ball .
Roll this again into a thick chapati.
Cook on both sides applying ghee and making it crisp.



The paneer gattas served in the Rajasthani Thaali..may look different from these as I have garnished those with Kashmiri red chillies.

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